Best Dutch Beans Recipes

DUTCH OVEN RED BEANS AND RICE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

PENNSYLVANIA DUTCH HOME BAKED BEANS

Steps:

• Soak beans over night in cold water.
• Drain,and add 1 1/2 quarts fresh water,and the onion and cook slowly until the skins on the beans burst.
• Drain and save the liquid.
• Mix molasses, sasoning and catsup with 1 cup of the liquid.
• Put half the salt pork or bacon in bottom of bean pot or baking dish.
• Add the beans and top with remainder of pork or bacon.
• Pour molasses mixture over beans, and add more liquid just to cover the beans.
• Bake covered for 5 hours in slow oven(300 degrees). Uncover for the last 30 minutes. Add water if necessary while cooking.

DUTCH OVEN BAKED BEANS WITH CRISP BACON RECIPE - (4.3/5)

Steps:

• In a 12" Dutch oven, with about 14 to 16 charcoals under, heat oil, saute garlic, onions, and chili, salt to taste; stirring occasionally, until the vegetables are tinder. About 8 minutes. Remove veggies, and reserve. Remove from heat, line the oven with the bacon up the inside of oven and let hang over the out side. In a mixing bowl; mix all the beans and the B.B.Q. sauce, and veggies. Pour the bean mixture in the bacon lined Dutch oven. Lay the bacon over the top of the beans in the reverse direction as you put them in. Made a neat pinwheel. Place lid on oven with 18 to 20 charcoals in top, and only 8 to 10 under the oven. Bake for 35 to 45 minutes or until bacon is crisp. Let cool 10 to 15 minutes,and serve.

DUTCH'S WICKED BAKED BEANS

Steps:

• 1. Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
• 2. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
• 3. Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160°) or place in a 350° oven and bake for 1 hour.

PENNSYLVANIA DUTCH STYLE GREEN BEANS

Steps:

• Fry bacon to crisp, crumble.
• Leave 2 tbls drippings& brown onion lightly.
• Stir in cornstarch, salt& dry mustard.
• Drain beans, reserving 1/2 cup liquid.
• Stir liquid into skillet& cook, stirring until it starts to boil.
• Blend in brown sugar& vinegar.
• Add bean and heat through.
• Garnish with crumbled bacon& sliced egg.
• (I always double this recipe for family gatherings, if not, it will never be enough).

NOT TOO SWEET DUTCH OVEN BAKED BEANS

Steps:

• 1. In a large Dutch oven, cook bacon over medium-high heat until crisp, about 7 minutes, stirring frequently. Add onion and 1/4 tsp. of the salt; cook, stirring occasionally, 5 to 7 minutes, until onion is soft. Add garlic and cook 1 minute, stirring so it doesn't brown.
• 2. Add beans, ketchup, brown sugar, Worcestershire, Dijon mustard, dry mustard, chili powder, cumin, pepper, remaining 1/4 tsp. salt and enough water to just cover beans. Stir to combine and bring to a simmer.
• 3. Carefully transfer to a 6-qt. slow cooker and cook on LOW for 8 to 9 hours, until beans are tender. Taste and adjust seasonings before serving.

DUTCH BAKED BEANS

Steps:

• Soak beans overnight or at least 8 hours. Drain beans, put in dutch oven and cover with clean hot water. When beans start to cook, scum off and add salt. Cook slow til almost done. Put in casserole dish.
• Add: Sugar.
• Mustard.
• Vinegar.
• Bacon grease.
• Stir until sugar and grease dissolve. Sprinkle with pepper, Add strips of bacon on top and Bake at 350 for about 1 hour or until bacon is brown.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• 1. Cook green beans in a pot of salted, boiling water, obviously would skip this part if using canned.
• 2. Cook bacon in skillet until crisp and brown, remove from pan and place on paper towels, crumble. Pour off all but 1 tablespoon of the bacon drippings, add onion and saute until tender. Blend cornstarch, salt and mustard in a small bowl, and add to pan. Stir chicken broth into skillet. Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar, add drained beans and heat until bubbly hot. Sprinkle with bacon and egg.

DUTCH BROWN BEANS AND RICE

Steps:

• 1. Sauté the salt pork in a skillet until soft and transparent. Add the onion, bell pepper and garlic to the skillet, and stir well. Add the tomato and cook about 3 minutes or until the tomato is soft. Add the beans, water, tomato sauce, ginger, pepper, beef bouillon and bay leaf. Bring to a brisk boil. Once it reaches a boil, reduce heat to low, and let simmer for 20 minutes. The pork tends to be salty, but you can add salt at this point, if preferred.
• 2. While the pork/bean mixture simmers, prepare the rice according to package directions.
• 3. After the pork/bean mixture simmers for 20 minutes, remove the bay leaf. Then stir in the sugar and celery leaves, and simmer for 5 more minutes.
• 4. Divide the rice among 4 large bowls or serving plates with high sides. Spoon the pork and bean mixture on top of the cooked rice, and serve immediately.

DUTCH GREEN BEANS

Steps:

• Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
• Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
• Add onion to bacon and cook until a golden brown; add to beans.
• Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
• Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
• Pour over beans and let stand in a warm place for 1/2 hour before serving.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• 1. Brown onion and water chestnuts slightly in hot bacon fat.
• 2. Drain beans, saving 1/2 cup liquid.
• 3. Mix liquid with remaining ingredients and add to onion in skillet.
• 4. Cook, stirring until mixture boils.
• 5. Add beans and heat thoroughly.
• 6. Serve garnished with crumbled bacon.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Cook bacon in large skillet until crisp.
• Drain, crumble and reserve.
• Pour off all but 1 tablespoon drippings; add onion, and saute until tender.
• Blend in cornstarch, salt and mustard.
• Drain beans, reserving 1/2 cup liquid.
• Stir reserved liquid into skillet.
• Cook, stirring constantly, until thickened and bubbly.
• Stir in sugar and vinegar.
• Add beans; heat until bubbly-hot.
• Sprinkle with crumbled bacon and egg.

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Fry bacon until crisp and drain on paper towel.
• Saute onion in bacon fat until golden.In small bowl, mix cornstarch, salt, mustard,sugar and vinegar.
• Add liquid from beans and beat until smooth.
• Add this mixture to bacon fat in pan and boil until thickened slightly.
• Add green beans and stir well.
• Crush bacon and sprinkle on top.
• May be garnished with sliced hard cooked egg.

DUTCH "BAKED" BEANS

Steps:

• Cook bacon until not quite done; drain and set aside. (Bacon should not be brittle.)
• Saute onions in 2 or 3 tablespoons bacon fat.
• Take 1 can of beans and rinse and drain well; use other can as is.
• Pour the unstrained can into large frying pan. Add brown sugar; stir until sugar is melted. Add onions and rest of the beans.
• Chop bacon; add to mixture, along with catsup, spices and salt.
• Simmer for 15 to 20 minutes.

DUTCH STYLE GREEN BEANS

Steps:

• 1. Cook your green beans until crisp, tender. I usually use my vegtable steamer for this as it makes them come out perfect.
• 2. Drain beans, place in a large bowl. add the butter, then seasoned flour.
• 3. Toss to coat.
• 4. That's it! Serve hot

PENNSYLVANIA DUTCH GREEN BEANS

Steps:

• Brown onion and water chestnuts slightly in hot bacon fat. Drain beans, saving 1/2 cup liquid. Mix liquid with remaining ingredients and add to onion in skillet. Cook, stirring until mixture boils. Add beans and heat thoroughly. Serve garnished with crumbled bacon.

DUTCH BEANS

Steps:

• Fry bacon and drain. saute onion in bacon fat, drain most of fat, add vinegar sugar and mustard to onion. Pour over beans. Simmer, stirring occassionally 1 1/2 hours. Add broken up bacon in last 1/2 hour.